In a small bowl, whisk together the cocoa powder, sugar and cinnamon.
In a large bowl, whisk the egg whites with a hand/stand mixer until they become foamy and start to stiffen. Add in the cream of tartar and continue to whisk.
When the egg whites become glossy, add in the sugar mixture one tablespoon at a time while continuing to whisk. Whisk until stiff peaks form and the mixture doesn’t slide around when you tilt the bowl.
Preheat your oven to 250F and line 2 baking sheets with parchment paper.
Fill the meringue batter into a piping bag fitted with a large star tip and pipe onto the baking sheets.
Bake for 1 hour 15 minutes. Do not open the oven door or the meringues could crack or collapse. Let cool in the oven for at least 2 hours or up to overnight.
When ready, remove the meringues and drizzle them with melted chocolate.
Enjoy and store leftovers in an airtight container in the fridge.
